Adjika in Georgian is a seasoning consisting of a mixture of herbs, spices and salt. Due to its interesting taste and alluring aroma, it is popular in many countries. Not a single summer season of conservation is complete without preparing a snack. Georgia and Abkhazia are considered the homeland of the seasoning.
The main product is red hot peppers... Before cooking, the pods need to be washed and dried. Dry Georgian adjika can be added to any dish.
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Remove the stalk from the pods, leave the seeds. We twist it through a meat grinder several times until a homogeneous mass is obtained. For convenience in cooking, it is allowed to use a blender or food processor.
Put the coriander in a deep plate and grind until powdery. Add salt to the burning ingredient, including suneli hops.
Grind the seasoning well in a container until the dry food absorbs the pepper juice. Put the paste on an A4 sheet, cover with a second one. Leave on for 1-2 days.
Important! The layer should be thin, otherwise the seasoning will not dry out, but, on the contrary, will be covered with mold.
Cooked adzhika in Georgian according to the traditional recipe is stored in 2 ways:
Attention! Seasoning snack is prohibited for people with gastrointestinal diseases, during pregnancy and during breastfeeding. With caution in the pathology of the urinary system.
There are many options for Georgian adjika made from hot pepper. Let's take a look at how to make a seasoning with fresh and dried herbs.
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"Spicy" pleasure
Rubber gloves will help protect your hands from the negative effects of hot peppers.
Rinse the ingredient, remove the seed and stalk. Divide the garlic into teeth, remove the husk. Rinse greens, cut into several parts. Put prepared food in a blender and grind.
Advice! In the absence of an electric kitchen assistant, you can use a meat grinder. It is required to pass products through it 2 times.
Grind the coriander in a coffee grinder. Add to the resulting mass, salt. It is better to purchase special salting salt, so the seasoning will be stored much longer. Stir the mass, lay out in sterile jars. We close the lids. That's all, the classic adjika recipe from Georgia is prepared. It is better to store it in the refrigerator.
An appetizer with nuts turns out to be juicy, piquant. Perfectly complements any meat dish: baked, fried or stewed.
Ingredients:
Peel the pods from the seed box and the stalk. Cut into slices. Remove the husk from the garlic cloves. Rinse greens, dry. Peel the nuts. Pass all prepared components through a meat grinder.
Advice! For lovers of spicy snacks, you should not remove seeds from burning pods.
Pour salt, suneli hops into green vegetable puree, pour vinegar. Stir until completely dissolved. If desired, you can season with vegetable oil, but the shelf life of the snack will be significantly reduced.
Pre-process glass containers. Spread out the spicy mass, hermetically closing with lids. Store in a cool place for 2-3 weeks.
Important! You can replace hazelnuts with walnuts or peanuts. It is allowed to use parsley as a greenery.
Cilantro and coriander give the sauce a bright aroma, and also change the taste of the dish beyond recognition. Cooking time is 1 hour. You can store it in the refrigerator in a hermetically sealed container.
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Adjika is prepared in Georgian according to the traditional recipe for the winter according to the following principle:
Adjika with nuts
The consistency of the finished snack is similar to softened butter, with a shiny texture and a spicy aroma.
Spicy seasoning will serve as an excellent component for marinade meat for barbecue or poultry baked in the oven. Consider how to prepare a snack without sterilization and additional cooking.
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To obtain a more tender real Georgian adjika from tomatoes, you need to remove the rough skin. To do this, place the pure fruits in boiling water, stand for 5 minutes. Get it out, peel it off. Cut into 2 pieces, place in a blender bowl and mashed. Pour into a large saucepan or food bowl.
Rinse the peppers, remove seeds and stalks. Scroll through a meat grinder. Add to tomatoes.
Remove the husk from the garlic, pass through a press. Put in a container, pour in vinegar, all the spices. Stir, cover, leave on the kitchen table for 60 minutes.
Sterilize glass containers in the oven, boil the lids. Spread the very hot sauce over the jars, sealing it tightly. Put in the refrigerator.
Consider a recipe for a real spicy seasoning, which is prepared in the distinctive region of Georgia - Adjara.
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Rinse the hot ingredient, cut into 2 parts. Remove seeds, internal partitions. Leave it warm for 3-4 hours. This is required so that the slices dry out a little, and the excess moisture evaporates.
Peel the garlic and rinse with the herbs. Twist all prepared components through a meat grinder several times.
Advice! For a redder sauce, remove the green pepper and half of the cilantro. Accordingly, the taste of the product will be different.
Grind the coriander in a coffee grinder, as the powdered seasoning does not add a bright aroma to the dish.
The last step is to add salt and spices, stir well. Cover and leave on the table for 20 minutes. Spread the paste in sterile jars, close and put in the cold. Can be consumed after 24 hours.
There are many options for Georgian adjika, each of which differs in the set of ingredients and the taste of the finished sauce. It is not recommended to exceed the amount of food during cooking, otherwise the taste of the dish will differ. It is allowed to adjust the amount of chili peppers.
Georgian adjika with tomatoes. A hot spicy sauce recipe that is used in cooking to flavor meat and fish dishes. Adjika is made from bitter red pepper, garlic, fresh herbs and Georgian spices. In appearance and consistency, adjika is very similar to Italian red pesto sauce. In this recipe, you will learn how to cook adjika with tomatoes.
Ingredients
Preparation
Wash the pepper and spread on a newspaper, leave to dry overnight. The next day, remove all seeds from the bitter capsicum. Be sure to work with gloves so as not to burn your hands. The seeds can be preserved, dried and used in other Georgian recipes.
Remove all seeds from sweet bell peppers.
Peel the garlic.
Wash the tomatoes and remove the skin.
Pass bitter, bell peppers and tomatoes through a meat grinder.
Chop the garlic.
Add dried cilantro and salt (to taste). Mix all ingredients thoroughly (with hands, gloves).
Adjika is ready, you can serve it as a seasoning for meat and fish dishes. Adjika with tomatoes is also used in cooking, in the preparation of Georgian cuisine, especially chicken dishes.
Georgian cuisine is so unique that it cannot be confused with any other. Each dish has an attractive taste: moderately spicy and slightly sweet. Many people believe that it is difficult to repeat the preparation of a national delicacy. But it is not so! For example, you can prepare Georgian adjika for the winter and add it to other dishes throughout the year.
Before preparing a culinary masterpiece, the chef must study its features. As for adjika in Georgian, it is worth remembering a few points:
When creating this seasoning, as with preparing any other dish, it is required to strictly observe the proportions of each ingredient.
To prepare adjika, you will need several main components:
Of course, sterile glass jars with lids should be prepared to prepare the blank.
Adjika can be prepared in two ways: with heat treatment and without heat treatment. And also recipes may differ in their constituent components.
To prepare the dressing without heat treatment, only fresh spices are required to extract an attractive aroma. This is a fairly quick and simple recipe, consisting of only 3 main steps:
Stir the prepared dish thoroughly for 5-10 minutes.
Real Georgian adjika requires heat treatment in order to make the dressing soft and juicy. To prepare it, you need:
Peppers may float out of the water during the soaking process. To prevent this from happening, it is recommended to press them down with a small weight to the bottom.
It is worth noting that the Russian recipe for adjika has nothing to do with Georgia. This is a kind of modified analogue of a real dressing, which has more saturation and less pungency. The workpiece is prepared as follows:
Ready adjika needs to be infused for 2-4 hours, periodically you need to stir it.
Another option for cooking adjika is from tomatoes and garlic. Such a dish will be distinguished by its pungency and piquancy, so it can be used instead of the classic Georgian dressing. To prepare it you need:
If you want to increase the severity of the preparation, then along with the rest of the vegetables you need to pass 3 chili pods through a meat grinder.
In winter, it is recommended to add carrot and apple adjika to meat or garnish. This is due to the fact that these particular foods have a high content of vitamin C, which strengthens the immune system. To prepare a dish you need:
Fragrant and juicy adjika is almost ready. It remains to let it brew for 2 hours.
A real Georgian adjika should still be spicy. Therefore, it is recommended to use hot peppers for its preparation. The composition and preparation method in this case is the same as that of the classic adjika.
But the proportions of the components are slightly different. For half a kilogram of hot pepper, you will need 1 large head of garlic, 2 packs of hops-suneli seasoning, 1 pack of dried cilantro and coriander seeds, 7 walnuts, 2 teaspoons of salt and 3% vinegar.
You can store homemade adjika in a glass container with a tightly closed lid. The ideal place for this is the refrigerator. If there are no empty shelves in these household appliances, then any dry and cool place can be used as an alternative. The maximum shelf life is 6 months.
Among the favorite preparations of home cooks is the spicy Georgian adjika for the winter.
The popularity of the national dish is based on its versatility and rich flavor. Georgian spice is used as a sauce for fish, meat, vegetables and cereals. Very often it serves as a mass for impregnating poultry or meat products when baking.
Among gourmets, variants of green adjika are common, for the creation of which hot green peppers are used. To make a wonderful seasoning with a spicy aroma at home, you need to stock up on the necessary products and familiarize yourself with the technology.
The main secret, which is unknown to most novice cooks, is the absence of tomatoes in adjika. The color of the preparation is given by the pepper, so the recipe for real Georgian adjika does not contain tomatoes among the ingredients.
There are several secret cooking secrets for this snack:
Important! You will have to work with the bitter component with gloves! It is forbidden to touch the eyes or nose during the process, as this can lead to injury or burns to the mucous membranes.
Due to its "burning" composition, the classic Georgian adjika is perfectly stored in the cold in winter, even without rolling. To make several jars of seasoning, then place the blank in the refrigerator and enjoy the taste only 2-3 hours
Despite the fact that the set of components for recipes for Georgian adjika for the winter is small, modern housewives constantly add variety to the main composition. But this does not in any way impair the taste and useful properties of winter harvesting. Therefore, choosing the appropriate option will not be difficult.
Ingredients for traditional harvesting:
Classic cooking process:
Important! During the entire cooking time, try not to bend over so that your eyes remain at a safe distance from the burning ingredients. Accidentally splashing juice can severely burn the mucous membrane of the eye.
Adjika with walnuts has a milder taste, which is facilitated by the oils contained in the nuts. They are good at reducing the spiciness of the dish and giving it viscosity.
For a spicy preparation for the winter you will need:
Recipe preparation process:
Important! Adjika acquires the appropriate consistency only after long stirring.
You can also make a fragrant Georgian adjika dry. All components are used in a free-flowing milled form, the only exception is garlic. The main types of herbs are contained in the collection of hops-suneli. They also give a spicy aroma to the seasoning.
For cooking you will need:
Cooking method:
Important! Finished dry adjika should be salty and slightly oily.
For better preservation of the workpiece in winter, you should put adjika in dry glass jars and store in the cold. A basement, cellar or refrigerator is suitable for this purpose. The shelf life is 4-6 months, but most often it is equal to the amount of Georgian adjika harvested for the winter. In other words, the seasoning is stored for the winter until it is completely eaten. If the storage conditions are suitable, then during the year adjika does not lose its taste and nutritional qualities.
Georgian adjika for the winter, prepared according to the selected recipe, will serve as a seasoning, sauce, spicy addition to any dish. It is not necessary to procure large quantities. The simplicity of the recipes allows even novice cooks to prepare a masterpiece for a festive table.
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A spicy mixture of many components - adjika - an invention of Caucasian chefs. The cuisine of the mountain peoples is replete with hot spices and seasonings, which other peoples began to use, having tasted Georgian or Abkhaz dishes.
Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the recipe, it can be powdery and pasty, as well as in the form of a sauce made from fresh vegetables and spices.
Adjika is originally a hot seasoning. Its composition, and hence the severity, can vary. Then adjika turns out to be of different colors: it is brown, red, orange and green. Each of these types adds pungency and sweetness or pungency and bitterness to a dish. For any hot dish and even snacks, you can prepare an original adjika.
Adjika is of Abkhaz origin. There this word means "salt". Pronouncing "adjika", Abkhazians mean salt and pepper - the main components of adjika.
Adjika was invented in the mountains by shepherds grazing sheep. Their owners gave the shepherds salt with them so that they could add it to the food or water of the sheep, then the animals ate more grass from thirst, which means they recovered. Shepherds were forbidden to touch salt, using it for anything other than feeding the sheep. To prevent the shepherds from getting their hands on salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.
But it turned out the other way around. So, the shepherds modified pepper salt by adding other components to it that only improve the dishes. No matter how silly it may sound, however, gradually adjika became the adjika that everyone knows, and since then, its obligatory components are salt and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.
Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (spicy) contains red pepper, and there is a lot of it. It turns out to be delicious!
The basic recipe from which this delicious dry adjika is obtained includes several essential ingredients, and salt is not the main ingredient there, surprisingly. The first violin is played by red pepper, the sharpness of which creates the familiar taste, which everyone who has tried the classic adjika knows.
Do not forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that dry adjika contains. This is a multi-component spice: as many herbs as are included in suneli hops are even difficult to find separately. Now it is sold as a mixture of the right ingredients, and you only need to add it to the dish.
Caucasian women ground spices for adjika on a special stone. Now a kitchen mortar is enough for you to get Georgian adjika - a dry mixture of aromatic spices and herbs.
The consistency of the seasoning pounded on a stone turned out to be suitable for spreading it on pita bread or other bread products.
Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.
By the way, tomatoes were never put into real adjika. This is a Russian innovation that has turned the national snack into a kind of eggplant caviar.
Forget tomatoes when you decide to make the classic adjika.
In addition, adjika can be prepared from dry herbs and spices - dry adjika will come out. It will perfectly set off any of your meat or fish dishes.
And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or beans. Believe me, this is delicious.
Gives adjika a red color, and a huge amount of fresh herbs, more often cilantro, which takes up half of the total volume of the sauce, gives a green color.
You already have prepared dry adjika. How to dilute it and how to make a sauce or pasta like tomato? Just take water and pour into your mixture until it reaches the consistency you want. You can replace water with red wine or wine vinegar, then your adjika will turn out to be spicy and suitable for a festive feast.
The peoples of the Caucasus cannot imagine their life without adjika. Residents of Georgia and Abkhazia are arguing among themselves who is the leader in the invention of this outstanding sauce.
By the way, the recipe for Abkhazian and Georgian adjika is different. Cinnamon was never put in the first one, and the Georgians are used to cooking adjika, adding such a dessert seasoning to it.
According to the inhabitants of the Caucasus, adjika strengthens health, from the digestive system to male strength. This is not surprising, considering how many vitamin supplements are included in this sauce. That there is one garlic, famous for its medicinal properties.
Still, as you can see, dry adjika is very popular. Any Caucasian hostess will tell you how to cook it. But knowledge can also be enriched at home. Here is a dry one which is easy to try.
For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of cumin, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of hops-suneli. Mix everything and grind in a mortar. That's all the wisdom in preparing such a seasoning as dry adjika, the recipe for which, given above, is basic, and you can vary the ingredients to your taste, adding spices there you want.
Do not forget that when using fresh vegetables and herbs, you will first have to fry all this in a pan in a small amount of oil, and then mix together, adding or not adding water (it depends on what thickness and sharpness the adjika will turn out to be).
So, take about 600 grams of ground hot red pepper, 4 tablespoons of dry coriander mixture, 2 tablespoons of dill seeds, and 2 tablespoons of suneli hop seasoning. In addition, salt should be added to taste. Don't forget to stir. So we have prepared dry adjika!
You already know what a dry adjika seasoning is. You also know how to dilute it, so feel free to start cooking the queen of Middle Eastern spices, the queen of the Caucasian feast.
Take a lot of pepper, you can also sweet, if you plan to serve fresh sauce, do not even think about adding tomatoes, the rich red color of adjika will get from red pepper, and you will preserve the authenticity of the seasoning.
Cook dry adjika the way you like, because you can put as many herbs and spices in it as you like. It can come out with you and fiery-spicy, suitable for hot, and tender-spicy, and sweet-spicy, and with rich greens, and with the prevailing aroma of garlic, and with a complex inflorescence of spices. Whatever it can be. The main thing is that if it is based on a basic recipe, this adjika will be perfect.
As many as the housewives who cook it.
Find your recipe and remember that you can't do without experimentation!